Turkey Pumpkin Chili (slow cooker)

Another recipe I found in the January 2015 Women's Day magazine that I would like to try:
Need to find a substitute for sour cream.

2 cups low-sodium chicken broth
15 oz. can pumpkin puree
1 1/2 tsp. ground cumin
3/4 tsp. chili powder
1/2 tsp. cinnamon
1/8 tsp. cayenne pepper (I would probably leave this out)
1 lb lean ground turkey
1 large onion, finely chopped
2 large cloves garlic, finely chopped
2 4.5 oz. cans green chiles
2 15 oz. cans white beans, rinsed
sour cream, Daiya cheddar shreds, sliced radishes, and fresh cilantro leaves, for serving

In a 5-6 qt.slow cooker, whisk together the broth, pumpkin, cumin, chili powder, cinnamon, and cayenne.  Add the turkey and mix to combine.  Fold in the onion, garlic, chiles and beans and cook covered until the turkey is cooked through, 4-5 hours on high or 6-7 hours on low.  Serve with sour cream, Cheddar cheese, radishes and cilantro, if desired.

I'll post a picture when we try it.

Quinoa Chili

Made this up for a Relief Society activity and the ladies all loved it! Spiced nicely, but not hot spicey. Hannah liked it too.

(I doubled the recipe for the activity)

2 tsp. olive oil
1 med. onion, diced finely
3 cloves garlic, minced
2/3 cup quinoa, rinsed well until water runs clear and drained ( I used red quinoa)
2 large carrots, peeled and grated
2 cups tomato sauce
3 tsp. cumin
1 tsp. dried oregano
1/8 to 1/4 tsp. chili powder or cayenne (I use chili powder)
1/4 tsp cinnamon
1 cup water plus more (added as quinoa cooks for good consistency)
1 can bean (cannellini, red, pinto, or black) drained and rinsed well.  (I used pinto and black)

In a large saucepan, saute onion in olive oil until clear; add garlic.  Add quinoa, carrots, tomato sauce, spices and water.  Bring to simmer and cook 20 min. Add beans, cook 5 min. more.  Add water as needed.  It shouldn't be too thick, but also not runny like soup.